Meringue Cookies
adapted from Cannelle et Vanille
50 grams egg whites
50 grams sugar
50 grams powdered sugar, sifted
saffron
sweet cream
In a bowl, whip the egg whites fully until a light meringue forms. Slowly and while whipping, sprinkle in the granulated sugar and let it whip to stiff peaks. Stop whipping and fold in the sifted powdered sugar. be gentle not to deflate the meringue too much.Place the meringue in a pastry bag fitted with a plain tip (number 5) and pipe little meringue kisses onto a sheetpan lined with parchment paper. Bake at 175F (or lower if your oven permits it) until dry. You should be able to lift it from the pan without sticking. just before serving , add some saffron strands to some sweet cream and sandwich inbetween two cookies..
Store in an airtight container only before using the filling, as it may get soggy.
enjoy with a cup of creamed tea! Yum!
madame sucre photos
1 comment:
Bonjour Madame!
I've had such fun going through your posts! Your blog is simply delicious, I love it! You've inspired me to get into the kitchen to make macarons!
xoxo
Judith~
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